Ingredients: |
Ingredients: 3 lbs. round steak or chuck, cut into 1 inch cubes
Salt and black pepper
1/2 lb. salt pork, finely diced
5 Tbsp. butter
6 cups thinly sliced onions
1/2 lb. mushrooms, sliced
3 Tbsp. flour
2 cups beer
1 cup beef broth
1 Tbsp. wine vinegar
1 tsp. brown sugar
1 clove garlic, finely minced
1 leek, trimmed and washed
3 sprigs parsley or cilantro
1/2 tsp. thyme
1 bay leaf
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Directions: |
Directions:Preheat oven to 325 degrees. Sprinkle meat with salt and pepper. Place salt pork in a small saucepan and cover with water. Simmer 1 minute and drain well. Heat 1 Tbsp. butter in a large skillet and add salt pork. Cook over moderate heat until browned. Remove pork with a slotted spoon and drain on paper towels. Brown a few cubes of beef at a time in the remaining fat. As meat is browned, transfer it to a heavy casserole with a lid. Heat remaining butter in skillet and cook onions, stirring frequently, just until brown. Add mushrooms and cook 3-4 minutes. Add flour to the skillet and cook, stirring, over very low heat until flour starts to brown. Gradually add beer and broth, stirring and scraping vigorously with a wire whisk. When mixture is thickened and smooth, add vinegar, sugar, and garlic and return to a boil. Add sauce and salt pork cubes to the meat in casserole. Tie leek, parsley/cilantro, thyme and bay leaf in a muslin bag and add it to casserole. Sprinkle with salt and pepper; cover. Bake 1 1/2 to 2 hours or until meat is fork tender. Serve with buttered noodles or steamed potatoes.
Makes 6-8 servings. |
This recipe for Carbonnade of Beef Flamande is from